Ingredients
½ cup plain flour
(75g)
1 tbsp white sugar
1 tsp baking powder
¼ tsp baking soda
¼ tsp salt
½ cup plain Greek yoghurt
2 tbsp butter
melted
1 egg
lightly beaten
1 tbsp milk
Allergy Advice
Contains Dairy
Contains Eggs
Contains Gluten
Equipment
- 1 bowl
- 1 non-stick pan
- 1 paperboard popsticks
Instructions
- In a bowl, combine the flour, sugar, baking powder, baking soda and salt.
- Mix in the yoghurt, butter and egg. Add milk a little at a time until you have a stir-able batter.
- Heat a non-stick pan over medium heat. Drop teaspoonfuls of batter onto the preheated surface. Lay the sticks halfway into the centre of each pancake and smooth over the split.
- Turn after a minute or two, then cook on other side until cooked through. Serve with maple syrup.
Notes
Tip
If you only have low-fat Greek yoghurt, you may need to use less milk.
Tip
Be careful if you’re using plastic pop sticks – you’ll need to protect the handles on the hotplate so they don’t melt. I recommend you use paper sticks.
